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A rare Austrian exploration of Chenin Blanc, sculpted by fossil-rich Leitha limestone, clay amphorae, and old-vine Burgenland terroir.
The Story
While Chenin Blanc has historically defined the Loire Valley and South Africa's Cape, Weingut Esterházy’s limited-edition Nr. 20 »CHE« reveals what happens when this acid-driven grape takes root in Austria. Sourced from a specialized parcel in Sankt Margarethen—where Chenin Blanc scions were re-grafted onto mature, deep-rooted Blaufränkisch vines—this certified organic bottling is shaped entirely by the marine limestone deposits of the Leithaberg range.
The fruit is hand-harvested and spontaneously fermented across a vessel trio: Leithaberg oak tonneaux, neutral French barriques, and porous clay amphorae. A 5% whole-cluster co-fermentation adds subtle phenolic grip, while seven months of aging on the fine lees imparts depth and texture without obscuring the wine's vibrant acid spine. Bottled unfiltered, the 2023 vintage delivers a taut, saline, and mineral profile.
Tasting Profile & Food Pairings
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Aromatics: Fresh acacia blossom, Meyer lemon zest, yellow pear, and chamomile, underscored by notes of beeswax and crushed chalk.
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Palate: Bone-dry, focused, and energetic. The initial strike offers brisk citrus and green orchard fruit, leading into a waxy, textured mid-palate framed by delicate, savory tannins.
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Finish: Lingering and mineral-driven, closing on a lemony-salty note characteristic of Leitha limestone soils.
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Serving Recommendation: Serve chilled at 10–12°C (50–54°F) in a universal or Burgundy white glass. Aerating for 15 minutes enhances its floral aromatics.
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Culinary Matches: Pairs with pan-seared sea bass, oysters on the half shell, roast poultry with fine herbs, spring asparagus dishes, and young-to-medium aged goat cheeses.
Technical Specifications
| Attribute | Details |
| Winery | Weingut Esterházy |
| Line / Series | Project Wine Series (Nr. 20 »CHE«) |
| Vintage | 2023 |
| Varietal | 100% Chenin Blanc (re-grafted Blaufränkisch) |
| Appellation | Burgenland / Sankt Margarethen, Austria |
| Soil Composition | Leitha limestone (Leithakalk) |
| Farming Practice | Certified Organic, soft pruning, organic compost |
| Fermentation | Spontaneous (native yeast), 5% whole-bunch |
| Aging | 7 months on lees in tonneaux, barriques, and clay amphorae (unfiltered) |
| Alcohol by Volume | 13.0% |
| Residual Sugar | 1.0 g/L (Dry) |
| Total Acidity | 6.2 g/L |
| Drinking Window | 2024 – 2030+ |
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